Vegetable Stew

Vegetable Stew

This hearty vegan stew definitely hits the spot on a cool autumn day!

And the recipe is very forgiving so throw in whatever seasonal vegetables you have on hand. I almost always overbuy on potatoes and celery and have found soups and stews to be an easy way to burn through those use-or-lose vegetables taking up space in the fridge.

Vegetable Stew | Vegan |

Vegetable Stew | Vegan


  • 1I Tablespoon olive oil
  • /2 cup yellow onion, chopped
  • 3/4 cup celery, large diced
  • 3/4 cup carrots, sliced
  • 8 oz. pkg. baby bella mushrooms, quartered
  • 6 cloves garlic, minced
  • 5 cups water
  • 2 lbs. Yukon Gold potatoes, medium diced
  • 1/4 cup tomato paste
  • 1 Tablespoon Italian seasoning
  • 1 Tablespoon paprika
  • 1 teaspoon dried rosemary
  • 2 cups green peas
  • salt and black pepper, to taste


  1. Heat olive oil in a large pot over medium high heat.
  2. Add onion, celery, and carrots. Cook, stirring frequently, 5-6 minutes, or until vegetables are softened and fragrant.
  3. Stir in mushrooms and cook for an additional 3-5 minutes. Add garlic and cook 1 minute more.
  4. Add the water, potatoes, tomato paste, Italian seasoning, paprika, and rosemary.
  5. Bring to a boil then reduce heat to low.
  6. Cover pot and allow to simmer, stirring occasionally, 15-20 minutes, until potatoes and carrots are fork-tender.
  7. Stir in peas and cook, covered, an additional 3-5 minutes.
  8. Adjust seasoning to taste and serve warm.
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